Honey Spice Cake with Lemon Glaze and Toasted Nuts

Dessert | 8 servings

This moist, richly spiced cake brings together warm cinnamon and nutmeg that echo bourbon's vanilla depths, with a generous honey sweetness that bridges to your cocktail's floral notes. A bright lemon glaze cuts through the richness with citrus snap, while toasted nuts add textural interest and roasted depth. It's the kind of cake that makes your kitchen smell like warmth and comfort, and tastes even better than it smells.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/2 cup (1 stick) butter, softened
• 2 eggs
• 1/2 cup whole milk
• Zest and juice of 2 lemons (separated)
• 1/2 cup toasted pecans or walnuts, chopped
• 1 cup powdered sugar (for glaze)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream together honey, brown sugar, and butter until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
5. Fold in lemon zest and chopped nuts. Pour batter into prepared pan.
6. Bake for 30-35 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
7. For glaze: Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over cooled cake.
8. Sprinkle with additional toasted nuts if desired. Serve at room temperature.